Time filter

Source Type

Xu M.-Y.,Peking University | Xu M.-Y.,Agricultural University of Hebei | Xie F.,China National Light Industry Council | Wang K.,China Agricultural University
PLoS ONE | Year: 2014

Overgrazing has been the primary cause of grassland degradation in the semi-arid grasslands of the agro-pastoral transition zone in northern China. However, there has been little evidence regarding grazing intensity impacts on vegetation change and soil C and N dynamics in this region. This paper reports the effects of four grazing intensities namely un-grazed (UG), lightly grazed (LG), moderately grazed (MG) and heavily grazed (HG) on vegetation characteristics and soil properties of grasslands in the Guyuan county in the agro-pastoral transition region, Hebei province, northern China. Our study showed that the vegetation height, canopy cover, plant species abundance and aboveground biomass decreased significantly with increased grazing intensity. Similarly, soil organic carbon (SOC) and total nitrogen (STN) in the 0-50 cm were highest under UG (13.3 kg C m-2 and 1.69 kg N m -2) and lowest under HG (9.8 kg C m-2 and 1.22 kg N m-2). Soil available nitrogen (SAN) was significantly lower under HG (644 kg N hm -2) than under other treatments (725-731 kg N hm-2) in the 0-50 cm. Our results indicate that the pasture management of "take half-leave half" has potential benefits for primary production and livestock grazing in this region. However, grazing exclusion was perhaps the most effective choice for restoring degraded grasslands in this region. Therefore, flexible rangeland management should be adopted in this region. © 2014 Xu et al.

Sun T.,Shanghai Institute of Technology | Pan B.L.,China National Light Industry Council | Huo Y.,Shanghai Institute of Technology | Guan S.M.,Shanghai Institute of Technology | He Y.,Shanghai Institute of Technology
Asian Journal of Chemistry | Year: 2014

The main functional components of tea consist of theanine, γ-amino butyric acid, tea polysaccharides, tea polyphenols and caffeine. These functional components contribute to the health benefits for humans mainly through drinking tea, which include anti-oxidation, anti-virus, cancer prevention, blood pressure and blood fat adjustment, learning and memorizing capacities improvement, immunity enhancement, etc., along with the unique and pleasant aroma and flavor, which make tea the most popular beverage around the world. This paper presents a review on the isolation and bioactivities of these functional components naturally existing in tea.

Sun T.,Shanghai Institute of Technology | Jiang B.,Jiangnan University | Pan B.,China National Light Industry Council | Letsididi R.,National Food Technology Research Center
Journal of Food, Agriculture and Environment | Year: 2013

Cyclodextrin glucanotransferase (CGTase, EC 2. 4. 1. 19) had been used to transglycosylate rutin to increase its solubility and stability in water for food, cosmetic and pharmaceutical industry applications. However, this application was restricted by the availability of a CGTase-producing microbial strain, which has high efficiency in transglycosylation of rutin. Here, we reported a novel microbial strain SK13.002 producing CGTase with high efficiency in rutin transglycosylation. Based on cell morphological, biochem-physiological characteristics, this strain was identified as Bacillus sp. SK13.002. Phylogenetic analysis of 16S rDNA showed that SK13.002 16S rDNA shared 98.5% identity with 16S rDNA of Bacillus amyloliquefaciens NBRC 15535 and 97.5% identity with that of Bacillus vallismortis DSM11031. The CGTase produced by Bacillus sp. SK13.002 transglycosylated rutin more efficiently compared to CGTases isolated from other strains reported. Thus, Bacillus sp. SK13.002 could be a potential CGTase source for the transglycosylation of rutin and other food functional components.

Loading China National Light Industry Council collaborators
Loading China National Light Industry Council collaborators